Pumpking Tips

“Pie pumpkins” are the most flavorful variety for use in baking. Pick when fully ripened—the color will be deep orange, and the stem will easily break loose when ready to harvest. Wash, peel and remove seeds. Cut pumpkin into chunks and steam until soft. Puree using a food mill or processor. Cool and pack into freezer bags or containers in the amounts needed for recipes. Use cup-for-cup in place of canned pumpkin. –Test Kitchen

My pumpkin pie is often requested for potlucks, so I double the recipe when I make pie for my family. Extra baked pies get wrapped three times in plastic wrap and once in aluminum foil, then frozen. This wrapping makes transporting the frozen pies easy. At the potluck, I unwrap and thaw the pies for a convenient and delicious dessert. –Elisabeth W., Spencer, Indiana
I add 1 or 2 tablespoons of molasses to my pumpkin pie filling. It gives the pie a richer color and flavor. –Julie S., Corpus Christi, Texas

I think the crusts of apple and pumpkin pies are even better when I sprinkle nutmeg over the pastry dough. –Lorrie A., Cardwell, Montana
Leftover pureed pumpkin adds great flavor and nutrition to a batch of chili. –Jean L., Deephaven, Minnesota.

If you rarely use pumpkin pie spice in your cooking, you may want to make your own instead of buying it. Combine 4 teaspoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg. Store in an airtight container. Substitute for store-bought pumpkin pie spice in any recipe. Yield: 7-1/2 teaspoons. –Test Kitchen
To enjoy a bit of pumpkin at any time of year, I add several heaping tablespoons of canned pumpkin pie filling to a package of sugar-free instant vanilla pudding mix. I make the pudding with 2% milk but reduce the amount called for in the package directions by about 2-3 tablespoons. –Ione K., West Bend, Wisconsin

My family doesn’t care for pie crust, so I make pie fillings without the crust, which means less fat and fewer calories! For pumpkin pie, I double the filling recipe, pour the mixture into a 13-in. x 9-in. baking dish and bake at 350° for 50 minutes (or until a knife inserted near the center comes out clean). For other pies, I put the pie filling into a pie pan or similar-size dish that’s been sprayed with nonstick cooking spray. –Barbara T., Beaverton, Oregon

Pumpkin Pecan Loaves

INGREDIENTS
3-1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 can (15 ounces) solid-pack pumpkin
1 cup vegetable oil
4 eggs, lightly beaten
2/3 cup water
1/2 cup chopped pecans

CARAMEL GLAZE:
1/4 cup butter
1/4 cup sugar
1/4 cup packed brown sugar
1/4 cup heavy whipping cream
2/3 cup confectioners' sugar
1 teaspoon vanilla extract

DIRECTIONS
In a bowl, combine the first six ingredients. Combine the pumpkin, oil, eggs and water; mix well. Stir into dry ingredients just until combined; fold in the pecans. Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans. Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. For glaze, combine the butter, sugars and cream in a saucepan. Cook until sugar is dissolved. Cool for 20 minutes. Stir in the confectioners' sugar and vanilla until smooth. Drizzle over cooled loaves. Yield: 2 loaves.

Pumpkin Coffee Cake

INGREDIENTS
1 package (16 ounces) pound cake mix
3/4 cup canned pumpkin
6 tablespoons water
2 eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda
TOPPING:
1/2 cup chopped walnuts
1/2 cup packed brown sugar
1/4 cup all-purpose flour
3 teaspoons butter, melted

DIRECTIONS
In a large mixing bowl, combine the first six ingredients. Beat on medium speed for 3 minutes. Pour half of the pumpkin mixture into a greased 9-in. square baking pan. Combine the topping ingredients; sprinkle half over the batter. Carefully spread with remaining batter. Sprinkle with remaining topping (pan will be full). Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 9 servings

Cream- Filled Pumpkin Cupcakes

INGREDIENTS
4 eggs
2 cups sugar
3/4 cup vegetable oil
1 can (15 ounces) solid-pack pumpkin
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground cinnamon
FILLING:
1 tablespoon cornstarch
1 cup milk
1/2 cup shortening
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 teaspoon vanilla extract, optional

DIRECTIONS
In a mixing bowl, combine the eggs, sugar, oil and pumpkin. Combine the flour, baking soda, salt, baking powder and cinnamon; add to pumpkin mixture and beat until well mixed. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. For filling, combine cornstarch and milk in a small saucepan until smooth. Bring to a boil, stirring constantly. Remove from the heat; cool to room temperature. In a mixing bowl, cream shortening, butter and confectioners' sugar. Beat in vanilla if desired. Gradually add the cornstarch mixture, beating until light and fluffy. Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Spoon or pipe filling into cupcakes. Replace tops. Yield: about 1-3/4 dozen.

Hot Fudge Cake

INGREDIENTS
1-3/4 cups packed brown sugar, divided
1 cup all-purpose flour
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 tablespoons butter, melted
1/2 teaspoon vanilla extract
1-1/2 cups semisweet chocolate chips
1-3/4 cups boiling water
Vanilla ice cream

DIRECTIONS
In a bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with nonstick cooking spray. Sprinkle with chocolate chips. In a bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of cake comes out clean. Serve warm with ice cream. Yield: 6-8 servings.

Spice Roll With Persimmon & Cream Filling.

3/4 C. confectioners' sugar
2 t. unsweetened cocoa powder
1/3 C. flour
5 eggs, separated
1/4 t. salt
1/4 t. cream of tartar
1 t. ground ginger
2 T. sugar
1/4 t. black pepper
2 T. rum
1 t. allspice
3 very ripe persimmons
1 t. cinnamon
1 C. heavy cream
1 t. ground coriander

confectioners' sugar or coca powder to sift over cake

1. Butter 10 x 15 in jelly-roll pan and line with a sheet of waxed paper to extend slightly over the short ends. Butter paper heavily.

2. Sift together 1/2 c confectioners' sugar, flour, spices and cocoa. Sift again.

3. In a large mixer bowl beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Sift in 1/4 c confectioners' sugar and beat until stiff peaks form.

4. Without washing beatters, whip yolks in a large bowl until pale an thick. On lowest speed, add flour mixture, beating just long enough to incorporate. With rubber spatula fold half the beaten whites into this, blending completely. Gently fold in remainder in 2 batches.

5. Spread batter evenly in pan. Bake in center of 350 degree oven for 18-20 min or until cake springs back slightly when pressed in the center.

6. Sprinkle a thin layer of confectioners' sugar on a kitchen towel. Invert cake onto towel; carefully peel off paper. Starting at short end, roll up cake and towel to form neat cylinder. cool completely.

7. Combine sugar and rum in a small saucepan cook until sugar dissolves and liquid is clear. Cool.

8. Halve persimmons lengthwise and scoop out flesh; chop roughly (there should be about 1 1/2 c). Whip cream to form peaks.

9. Carefully unroll cake. Paint with rum syrup; spread evely with persimmon, leaving a 2" margin at one short end. Spread whipped cream evely over persimmon. Starting at the short end that has filling up the edge,gently but firmly roll cake. Set seam side down on a serving dish. Refrigerate, covered, for at least an hour or up to 12.

10. To serve, trim away a very thin sliver from each end of roll to present pretty cream swirls. Sieve a thin layer of confectioners' sugar or cocoa over the roll.

Serves 8.

Persimmon Nut Bread

6 tablespoons butter
1 cup sugar
2 eggs
1 teaspoon baking soda
1 cup persimmon pulp
2 cups flour1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
2 teaspoon grated orange rind
1 cup chopped dates
1 cup chopped nuts

Directions

Cream butter and sugar. Add eggs one at a time, beating well after each. Dissolve soda in persimmon pulp and add to creamed ingredients. Combine dry ingredients and stir into creamed mixture. Add orange rind, dates and nuts and mix well. Bake in loaf pan at 350 degrees for about 75 minutes or until toothpick comes out clean. Cool and slice.